Honey-Tahini Feteer Swirls

Method

1. Mix the flour and salt, add the lukewarm water a little at a time and knead for 8 min into a soft, smooth dough.

   Add in this stepPlain flour 160 gSalt ¼ tspLukewarm water 100 ml

2. Divide into 2 ball(s), roll them in the oil to coat, cover and rest for 30 min.

   Add in this stepVegetable oil (to coat the dough) 1 tbsp

3. Preheat the oven to 200 °C for 15 min. Brush 2 muffin cups per serving thoroughly with some of the melted butter. Mix the brown sugar and cinnamon in a small bowl.

   Add in this stepButter, melted 10 g

   oven

4. On an oiled counter, pull a ball out in all directions into a see-through rectangle about 40 × 30 cm. Brush with melted butter, spread the tahini thinly over it with the back of a spoon and sprinkle evenly with the cinnamon sugar.

   Add in this stepButter, melted 30 gTahini 2 tbspSoft brown sugar 30 gGround cinnamon ½ tsp

5. Roll it up loosely from a long side into a rope, hold both ends and stretch it a little longer, then cut it in half. Coil each half into a snail, tuck the end underneath and put one in each muffin cup. Brush the tops with the remaining butter and sprinkle with sesame seeds.

   Add in this stepButter, melted 10 gSesame seeds 2 tsp

6. Bake on the middle shelf of the oven for 18 min, until deep golden with caramel bubbling at the bottom.

   oven

7. As soon as they come out, drizzle with warm honey and add a few flakes of salt. Leave in the tin for 5 minutes, then lift out with the tip of a knife. The caramel underneath is very hot, so don't eat them straight away.

   Add in this stepHoney 2 tbspFlaky sea salt 1 pinch